Re: casein

What a distracting post!

I have trying to get back to printing. Now I can't decide whether I should
try homemade yogurt first. :-)

Jokingly,
Dave S

----- Original Message -----
From: "Ryuji Suzuki" <rs@silvergrain.org>
To: <alt-photo-process-l@sask.usask.ca>
Sent: Tuesday, February 10, 2004 2:28 AM
Subject: Re: casein

> From: "David J. Greiner Jr." <godlike@elp.rr.com>
> Subject: Re: casein
> Date: Mon, 09 Feb 2004 20:20:16 -0700
>
> > I tried a few different recipes, some I found online and in books. This
> > is a hodge podged method I put together through my experiences.
> >
> > Materials:
> > 1 Cup Water
> > 1/4 cup Powdered Milk
> > 28 % Acetic Acid (or Vinegar or Lemon Juice)
> > Ammonia
> > Cheese Cloth (or a stocking as I prefer)
>
> I don't know anything about photographic use of casein, but when I saw
> this I couldn't resist to hit the reply button. This time, I try to
> make something edible out of something photographic.
>
> In the era when much of the foods are made in factories to average
> consumer's taste for light, soft texture and flat, non-potent flavor,
> you might think yogurt is always a homogeneous solid substance. This
> is because yogurt fermented to the fullest extent has shorter shelf
> life and therefore is not suitable for retail distribution. So
> commercial yogurt is fermented lightly, and may even contain something
> like pectin to enhance the solid texture. If you make yogurt at home
> from milk, Streptococcous thermophilus and Lactobacillus bulgaricus,
> and ferment all the way (typically at 40C for 6 hours -- use a gas
> oven with pilot flame, or the oven light might even be enough to keep
> the temperature) to make yogurt of rich flavor, the yogurt may be a
> bit creamy as it is done, tastes best in day 2 and 3, and start
> getting stiff in day 4 and by one week whey is separated and you see a
> cheese-like solid of casein. At this point, the yogurt flavor is a bit
> more pungent, and it makes excellent sauce to cook chicken, goat or
> lamb fricasse. Maybe people from Greece or other places where there
> are similar recipes can help here.
>
> So, the idea is, one could use lactic acid fermentation instead of
> adding acetic acid to milk, have some fresh yogurt (makes excellent
> darkroom snack as it is very visible in red safelight), a nice dinner,
> and do whatever with the solid chunk after the yogurt is past its
> delicious flavor. Whey from yogurt also adds excellent
> sweet-and-sourness when added to home made ice cream, salad dressing,
> and other things.
>
> Yogurt is best made from milk that is about 10-20% more concentrated
> from whole milk. This is typically done by heating in vacuum chamber,
> but it's just as good and much easier to add a pint of dry milk powder
> in a gallon of milk. If you use milk made for lactose-intolerant
> people, you get sweeter yogurt without adding calories.
>
> Fully fermented yogurt (or milk-acetic acid mixture) is quite acidic,
> so there's not much room for bacteria to grow. Indeed, yogurt cultures
> themselves (especially S. thermophilus) start dying because of its own
> acid secretion. However, this is a good environment for yeast and
> fungi to grow, even in the fridge, so the shelf life is fairly short.
>
> --
> Ryuji Suzuki
> "Reality has always had too many heads." (Bob Dylan, Cold Irons Bound,
1997)
>
Received on Tue Feb 10 09:48:25 2004